Double Baked Chocolate Meringue Brownie

Chocolat

Posted by Octopus Publishing

About

This is an incredible recipe! The texture of the two contrasting layers,
one gooey and rich and the other crunchy with a marshmallow centre,
makes this recipe really special.

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You Will Need (11 things)

  • For the brownie

  • 250 g Unsalted Butter , plus extra for greasing
  • 350 g Dark Chocolate , roughly chopped
  • 300 g Light Muscovado Sugar
  • 5 large Eggs , separated

  • For the chocolate meringue

  • 4 Egg whites
  • 225 g Golder Caster Sugar
  • 2 tsp Vanilla Extract
  • 1 tsp Cornflour
  • 50 g Pure Cocoa Powder

Steps (4 steps, 25 minutes)

  1. 1

    Preheat the oven to 180°C (fan 160°C)/350°F/
    gas mark 4. Grease a 22cm (8½in) diameter
    springform cake tin and line with baking paper,
    making sure it is at least 5cm (2in) above the rim
    of the tin.

  2. 2

    To make the brownie, melt the butter and chocolate
    together in a heatproof bowl set over a saucepan of
    barely simmering water, making sure the surface of
    the water does not touch the bowl. Add the sugar,
    stirring until it has completely dissolved. Remove
    from the heat and add the egg yolks.

  3. 3

    In a clean, dry bowl, whisk the egg whites to soft
    peaks. Fold a couple of tablespoons of the egg whites
    into the chocolate mixture, then fold in the remaining
    whites using a rubber spatula. Spoon the mixture into
    the prepared tin and bake in the oven for 40 minutes.
    Meanwhile, make the meringue. In a large, clean, dry
    bowl, whisk the egg whites to stiff peaks, adding the
    sugar a little at a time, then add the vanilla extract.

  4. 4

    Sift the cornflour and cocoa powder together, then fold
    into the meringue until the mixture is even and glossy.
    Remove the chocolate brownie from the oven and cover
    the top with the meringue. Return to the oven for a
    further 25 minutes, or until the meringue puffs up and
    a crust forms on the top but the centre is still soft. Leave
    to cool in the tin. The centre will collapse slightly.
    Serve warm with crème fraîche or vanilla ice cream.